6. Once the dough is firm roll out between the two pieces of parchment paper, the dough should be in between the sprayed sides. The dough may be slightly sticky, if so, use your hand to press into a circle shape.

7. Once the dough is rolled out to a little bigger than the tart pan, lay it gently into the pan and pat into the pan and up the sides.

8. Place a sheet of parchment over the top of the crust and cover with pie weights or dry beans and blind bake in the oven for about 8-10 minutes. Take out of oven and set aside while you prepare the pumpkin filling. Turn oven to 425 degrees while making pumpkin filling (below).

Pumpkin Filling:

Ingredients:

1/4 c. palm sugar

2 1/2 t. ground cinnamon

1/4 tsp. sea salt

2 eggs ( or egg replacer*)

1 (15 oz.) can pumpkin puree

3/4 c. coconut milk (canned)

9. Combine all the above ingredients into a bowl and whisk thoroughly. Pour into pre-baked tart crust.

10. Bake for 15 minutes, then reduce temperature to 350 degrees and bake for another 30 minutes, or until knife inserted into center comes out clean. If the edges of the tart start getting to brown cover with a piece of foil.

11. Cool on wire rack for at least 2 hours but preferably 4 hours so it can set up.

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